- Question from Annie: I love to bake and I see “refined white sugar” is a no-no...what would you suggest as a replacement for that in say, a cake or cookie recipe?
- Answers - Diana Dyer, M.S., R.D. First of all, in every recipe I use I cut the sugar in half. Sometimes it turns out perfectly all right and perfectly the same, and other times it doesn't. But I don't worry about it. I also think about portion sizes. If it says it makes 35 cookies, I try to make 60 cookies. So, you're reducing, reducing, reducing. You're still enjoying, but you're being thoughtful about how much you're eating.
The Ask-the-Expert Online Conference called Nutrition Through the Holidays featured Diana Dyer, M.S., R.D. and Larissa Korde, M.D., M.P.H. answering your questions about what and how much to eat when holiday treats abound.
Editor's Note: This conference took place in October 2009.
The materials presented in these conferences do not necessarily reflect the views of Breastcancer.org. A qualified healthcare professional should be consulted before using any therapeutic product or regimen discussed. All readers should verify all information and data before employing any therapies described here.
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